Toasted Coconut Lemon Bread
Source of Recipe
2001 Nebraska State Fair - Third Place Winner - Nancy Oltman of Hartings
List of Ingredients
1 3/4 cup all-purpose flour
1 teaspoon Clabber Girl Baking Powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 cup sour cream
1 teaspoon grated lemon peel
1 teaspoon lemon flavoring
1 teaspoon coconut flavoring
1/2 cup flaked coconut, toasted
Topping:
1/3 cup lemon juice
1/4 cup granulated sugar
1/2 cup flaked coconut, toasted
Recipe
Note: To toast coconut, place desired amount of coconut on a jelly roll pan, spreading out. Place pan in a preheated 400 degree oven. Watching carefully, bake for about 1-2 minutes, stir with a fork and continue baking until coconut turns a light brown. Remove from oven and allow to cool before using in recipe.
Preheat oven to 350 degrees F. Prepare two small loaf pans (3-1/2 inch by 5 inches) by greasing bottoms and sides of pans.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat together butter and sugar. Add the egg, sour cream, lemon peel, both flavorings and beat thoroughly. Fold in dry ingredients and 1/2 cup toasted coconut. (Do not overmix) Spread dough in the two prepared bread pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center of bread comes out clean. Allow to cool in pan for 5 minutes, them remove to wire rack. While bread is still warm, make topping and drizzle over top.
Topping:
Combine lemon juice and 1/4 cup of sugar in small sauce pan. Bring to a boil and boil until sugar is dissolved. Add coconut and stir to combine. With a tooth pick, punch holes in top of still warm bread, then drizzle topping mixture over top. Allow to cool thoroughly before slicing. Makes 2 loaves.
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